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Torrefacto
''Torrefacto'' refers to a particular process of roasting coffee beans, common in Spain, Paraguay, Portugal, Mexico, Costa Rica, Ecuador, Uruguay and Argentina. The process involves adding a certain amount of sugar during roasting in order to glaze the beans. By adding the additional sugar to the beans it increases the effects of the Maillard reaction during the roasting process, thus giving the beans more of that distinct flavor. The glazed beans are then mixed with normal roasted beans. While originally a cheap way of preserving the coffee beans in the 1920s, due to the common use of low-grade Robusta coffee the process was also used to hide negative aroma and taste characteristics of the coffee. The addition of sugar during the torrefacto roasting process increases the production of compounds with antioxidant properties. Both ground and brewed torrefacto coffee has higher antioxidant capacity than standard roasts, decreased pro-oxidant activities were also observed in a st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Roasting
Roasting coffee transforms the chemical and physical properties of Coffee processing, green coffee beans into roasted coffee products. The roasting process produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard Reaction, Maillard and other chemical reactions that occur during roasting. Coffee tends to be roasted close to where it will be consumed, as green coffee is more stable than roasted beans. The vast majority of coffee is roasted commercially on a large scale, but small-scale commercial roasting has grown significantly with the trend toward Single-origin coffee, "single-origin" coffees served at specialty shops. Some coffee drinkers Home roasting coffee, roast coffee at home as a hobby in order to both experiment with the flavor profile of the b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sagi Cohen
Sagi () is an Israeli male given name, of Hebrew origin, meaning ''"great, elevated, sublime"''. People Given name *Sagi Muki (born 1992), Israeli judoka *Sagi Hartov (born 1978), Israeli-British cellist *Sagi Strauss (born 1976), retired football player Surname *Gideon Sagi (born 1939), former member of Knesset *Teddy Sagi (born 1971), London-based Israeli billionaire businessman *Yehoshua Sagi (1933-2021), former member of Knesset *Uri Sagi (born 1943), retired Israel Defense Forces, IDF general Places *Sagi, Iran *Sagi, Pakistan See also *Japanese torpedo boat Sagi, Japanese torpedo boat ''Sagi'', two Japanese warships *Chagi (Sagi), Indian surname *Sagittarius (other) {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Preparation
Coffee preparation is the making of liquid coffee using coffee beans. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be coffee roasting, roasted, the roasted coffee beans must then be coffee grinder, ground, and the ground coffee must then be mixed with hot or cold water (depending on the method of brewing) for a specific time (brewed coffee, brewed), the liquid coffee extraction must be separated from the used coffee grounds, used grounds, and finally, if desired, the extracted coffee is combined with other elements of the desired beverage, such as sweeteners, dairy products, dairy alternatives, or toppings (such as shaved chocolate). Coffee is usually brewed hot, at close to the boiling point of water, immediately before drinking, yielding a hot beverage capable of scalding if splashed or spilled; if not consumed promptly, coffee is often sealed into a vacuum flask or insulated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Extraction
Coffee extraction occurs when hot water is poured over coffee grounds, causing desirable compounds such as caffeine, carbohydrates, lipids, melanoidins and acids to be extracted from the grounds. The degree to which extraction occurs depends on a number of factors, such as water temperature, brewing time, grind fineness, and quantity of grounds. Definitions Brew ratio Brew ratio describes the ratio of coffee to water, by mass. Strength Also known as ''solubles concentration'', strength refers to the percentage of dissolved solids per unit of liquid in the final beverage. A higher concentration of solubles is associated with a stronger beverage, and lower concentration with a weaker, more "watery", beverage. Strength varies between coffee beverage types; for most it ranges from 1.15% and 1.35%. Ristretto, one of the strongest traditional coffee drinks, can contain up to 0.75 g of solubles per 15 gram serving (over 5% of total volume), making it more than four times as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Espresso
Espresso (, ) is a concentrated form of coffee produced by forcing hot water under high pressure through finely ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is characterized by its small serving size, typically 25–30 ml, and its distinctive layers: a dark body topped with a lighter-colored foam called "crema". Espresso machines use pressure to extract a highly concentrated coffee with a complex flavor profile in a short time, usually 25–30 seconds. The result is a beverage with a higher concentration of suspended and dissolved solids than regular drip coffee, giving espresso its characteristic body and intensity. While espresso contains more caffeine per unit volume than most coffee beverages, its typical serving size results in less caffeine per serving compared to larger drinks such as drip coffee. Espresso serves as the base for other coffee drinks, including cappuccino, Latte, caffè latte, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxygen Radical Absorbance Capacity
Oxygen radical absorbance capacity (ORAC) was a method of measuring antioxidant capacities in biological samples ''in vitro''. Because no physiological proof ''in vivo'' existed in support of the free-radical theory or that ORAC provided information relevant to biological antioxidant potential, it was withdrawn in 2012. Various foods were tested using this method, with certain spices, berries and legumes rated highly in extensive tables once published by the United States Department of Agriculture (USDA). Alternative measurements include the Folin-Ciocalteu reagent, and the Trolox equivalent antioxidant capacity assay. Method The assay measures the oxidative degradation of the fluorescent molecule (either beta-phycoerythrin or fluorescein) after being mixed with free radical generators such as azo-initiator compounds. Azo-initiators are considered to produce the peroxyl radical by heating, which damages the fluorescent molecule, resulting in the loss of fluorescence. Antioxi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antioxidant
Antioxidants are Chemical compound, compounds that inhibit Redox, oxidation, a chemical reaction that can produce Radical (chemistry), free radicals. Autoxidation leads to degradation of organic compounds, including living matter. Antioxidants are frequently added to industrial products, such as polymers, fuels, and lubricants, to extend their usable lifetimes. Foods are also treated with antioxidants to prevent Food spoilage, spoilage, in particular the rancidification of Vegetable oil, oils and fats. In Cell (biology), cells, antioxidants such as glutathione, mycothiol, or bacillithiol, and enzyme systems like superoxide dismutase, inhibit damage from oxidative stress. Known diet (nutrition), dietary antioxidants are vitamins vitamin A, A, vitamin C, C, and vitamin E, E, but the term has also been applied to various compounds that exhibit antioxidant properties in vitro, having little evidence for antioxidant properties in vivo. Dietary supplements marketed as antioxidants hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robusta Coffee
''Coffea canephora'' (especially ''C. canephora var. robusta'', so predominantly cultivated that it is often simply termed ''Coffea robusta'', or commonly robusta coffee) is a species of coffee plant that has its origins in central and western sub-Saharan Africa. It is a species of flowering plant in the family Rubiaceae. Though widely known as ''Coffea robusta'', the plant is scientifically identified as ''Coffea canephora'', which has two main varieties, ''robusta'' and ''nganda''. ''Coffea robusta'' represents between 40% and 45% of global coffee production, with ''Coffea arabica'' constituting most of the remainder. There are several differences between the composition of coffee beans from ''C. arabica'' and ''C. robusta''. Beans from ''C. robusta'' tend to have lower acidity, more bitterness, and a more woody and less fruity flavor compared to ''C. arabica'' beans. Most of it is used for instant coffee. Description Robusta is a species of flowering plant in the fam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Bean Storage
Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries (the ''Coffea'' plant's fruits) are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
